Oven Roasted Butternut Squash is a fall favorite I make on repeat. Coated in maple syrup, warm cinnamon, and nutmeg, it’s lightly caramelized and finished with fresh rosemary for the perfect combination of savory and sweet flavors.
It’s simple enough for a weeknight dinner but special enough to add to your Thanksgiving table! Serve it alongside melt-in-your-mouth chicken, roast turkey, or crockpot pork loin.
Holly’s Recipe Highlights: Oven Roasted Butternut Squash
- Flavor: Sweet and buttery with warm notes of cinnamon and nutmeg, balanced by savory rosemary.
- Why Make It: With just 15 minutes of prep, this easy-to-make recipe is a versatile side dish for fall.
- Prep Note: Peel away both the tough outer skin of the butternut squash and the pale layer underneath to ensure tender, flavorful results.
Total Time: 45 Mins Servings: 6 Cooking Method: Oven Roasted
Ingredient Notes
- Butternut Squash: Choose a squash that feels heavy and firm, with matte, unbroken skin. Cut it into evenly sized cubes so they roast at the same rate, or save time with fresh pre-cut squash.
- Pure Maple Syrup: Adds natural sweetness and helps the squash caramelize as it roasts. Replace with honey for a slightly different flavor.
- Cinnamon & Nutmeg: For an easy shortcut, use pumpkin pie spice in place of the individual spices.
- Brown Sugar (optional): Leave it out for a less-sweet, more savory side dish.
Variations
- Savory: Skip the maple syrup and brown sugar, then season with rosemary, thyme, garlic powder, salt, and pepper for a savory twist.
- Maple Pecan: Sprinkle toasted chopped pecans over the finished squash for added crunch and a delicious maple-pecan flavor.
How to Make Oven Roasted Butternut Squash
- Peel, seed, and cut the squash into 1-inch cubes.
- Toss with remaining ingredients (full recipe below).
- Spread in a single layer and bake until fork-tender.
Storing Oven Roasted Butternut Squash
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- To reheat, place the squash in an oven-safe baking dish and cover with foil. Reheat at 350°F for 15 to 20 minutes, or until warmed through.
Easy Oven Roasted Sides
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Oven Roasted Butternut Squash
Equipment
Ingredients
- 1 large butternut squash seeded, peeled and cut into chunks about 1-inch square chunks
- 2 tablespoons olive oil
- ¼ cup pure maple syrup or honey
- 3 tablespoons brown sugar optional
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 400˚F. Lightly coat a baking sheet with nonstick spray and set aside.
- Prepare the butternut squash by peeling it, removing the seeds, and chopping it into chunks. Arrange it in a single layer on the prepared baking sheet.
- Drizzle the cubed squash with olive oil, maple syrup, brown sugar (optional), cinnamon, and nutmeg. Gently toss to combine.
- Bake for 25 to 30 minutes, turning once mid-process. The squash should be fork-tender.
- Garnish with fresh rosemary and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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